Cook them twice.
Method 1: Parboil/steam them (cook until tender but not falling apart, they can still be firm on the outside), let them cool (you can use an ice bath to speed this process up, just make sure they dry well), then fry (375ºF/190ºC) until golden brown.
Method 2: Fry at a low temperature, cool, then fry at a high temp (maybe 325ºF/160ºC for the first fry and 375ºF/190ºC for the second fry) until golden brown.
The goal is to cook the potatoes, let them cool, then crisp them. Don't worry about getting color on them the first time around.
Next, never dry on paper towels or anything else that would cause the potatoes to just sit in grease. Use a cooling rack or something else with perforations and let the potatoes sit on that, maybe on top of a sheet pan or something. Season your fries at this point, because the moisture will cause the seasonings to stick instead of bouncing around all over the place.
Note: I would not blanch them, because that won't cook the potatoes enough. The point of blanching is usually just to set the color of something, such as green beans or broccoli. If you blanch these vegetables, they will actually become greener than usual and if you shock them in an ice bath, they will hold their color. Blanching takes about 30 seconds, and if you just blanch the potatoes, they won't cook enough on the inside. The fryer works best if it is mostly crisping them, not cooking them as well (unless, of course, you use my first method).
· 1 decade ago